Can I use leftover cooked rice?
Yes. It becomes even more effortless. Use about 3 cups cooked rice (usually from roughly 1 cup dry). Reduce the water to zero and start by warming the milk and cooked rice together, then proceed with the rest of the recipe. Keep the simmer gentle and stir often.
What kind of rice is best for rice pudding?
Short-grain rice makes the creamiest pudding, but regular long-grain white rice works great and is usually what people have. I generally skip instant rice because it can go from fine to mushy fast.
How do I make it extra creamy?
Two easy moves: stir more often and finish with a little heavy cream (or coconut cream) off the heat. Also, do not boil it hard. A lazy simmer is the goal.
Can I make it dairy-free?
Yes. Use unsweetened oat milk or almond milk. For the richest texture, add a spoonful of coconut cream at the end. Taste and adjust sweetness because plant milks vary.
Why did my rice pudding get too thick?
Totally normal, especially after chilling. Loosen it with milk a splash at a time while reheating. Stir and let it sit for a minute, then decide if it needs more.
Do I have to add raisins?
Nope. I am not here to force raisins into anyone’s life. If you like them, add them near the end so they plump without turning into tiny mushy bits.
How do I know when it is done?
You want a gentle simmer (barely bubbling) and a texture that looks a little loose in the pot but coats a spoon. It will thicken as it cools, and it will thicken even more in the fridge.
